Castello Di Ama Haiku
- The first Haiku vintage was in 2009 and the wine is a blend of three varieties: 50% Sangiovese, and 25% each of Cabernet Franc and Merlot. During the planting of the second section of the Montebuoni vineyard, completed in 2001, it was decided to experiment with the renowned international variety, Cabernet Franc, which Ama had never used before.
- After a careful analysis of soil and climate, it seemed that Cabernet Franc really would give good results and in 2001 it was planted on two small parcels, identified by the estate’s land register numbers 84 and 85, respectively of 1.47 and 0.47 hectares.
- The almost two hectares were planted with Cabernet Franc clone 214 (a variety popular in Bordeaux for its production of cellarable wines) grafted onto rootstock 110R.
- Year vineyard planted: 1997
- Aspecting: North-West/South-East
- Soil: Clay and limestome
- Altitude: 420-500 meters
- Training System: Vertical trellis, single Guyot for Merlot and Cabernet Franc, spurred cordon for Sangiovese
- Vine density: 5,200 plants/ha
- Clones selection: Cabernet Franc 214, Merlot 181 and 343, Sangiovese CH21, CH22, CC2002, CC2004, rootstock 420A
Wine from vintage 2015 are fresh, with a nice alcohol degree and fruity, due to the significant temperature excursions between night and day during autumn which have facilitated the aromatic structures. Summer started late and veraison was in early August. Until mid-September there were sunny days and summer heat, then temperatures dropped again, especially at night. After several samples and organoleptic analysis in our vineyards and laboratory, harvest has been carried out by hand in 10-12 kg crates on September 16th for Merlot, September 28th for Cabernet Franc and October 3rd for Sangiovese.
The vinification started using ambien yeasts, separately for each variety and in steel tanks at a controlled temperature of 30/32°, with manual pumpovers and a total cuvaison of 23 days for Sangiovese, 26 days for Merlot and 23 days for Cabernet Franc. After the first racking, the wine was transferred into steel tanks for the malolactic fermentation.
After the malolactic fermentation, the three grape varieties were blended. Then the wine was transferred in oak barriques of thin grain, 24% of which were new.
- Color: intense purple red with ruby-red nuances
- Nose: fruity (fruits of the forest, such as raspberry and blackcurrants), spicy (pepper, wild herbs and tobacco)
- Taste: good attack with a clear identity of the grape varieties. The wine is intrinsically elegant and natural freshness evolving in a silky finish.
- Made from Sangiovese (50%), Cabernet Franc (25%), Merlot (25%) grapes.
- Vine age – planted 1997-2001.
- Fermented in stainless steel at an average temperature of 30-32°C and oak barriques, using ambient yeasts.
- Varietal Composition: 50% Sangiovese, 25% Merlot, and 25% Cabernet Franc
- Alcohol: 13.5%
- Total Acidity: 54.8 g/L
- Residual sugar: <1 g/L
- Extract: 30.5 m/l